Publications by authors named "Arianna Rapagnetta"
Article Synopsis
- * When this yeast was used, the cheese had a higher pH and less protein but had a lot more tasty aroma compounds, making it smell and taste better.
- * The results suggest that this yeast can be really helpful in making cheese taste different and better, especially in cheeses that are aged for a short time.
This study investigated the main microbial groups characterizing the interior surface of oak barrels from different years (1890, 1895, 1920, 1975, 2008) used in the production of vino cotto. The yeasts were characterized for the following properties: γ-aminobutyric acid (GABA) production, antioxidant activity, air-liquid interfacial biofilm formation, and anthocyanin adsorption capacity. Community-level physiological profile analysis revealed that the microbial communities inside the barrels used the tested carbon sources in different manners.
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